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Spatchcock peri-peri chicken (great on the BBQ)

Spatchcock peri-peri chicken (great on the BBQ)

Friday, 17 April 2015 15:50:20 Europe/London

Spatchcock piri-piri chicken



  • 1 corn fed chicken approximately 1.5kg
  • 4 red chillies, chopped
  • 3 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil
  • lemon wedges and Tabasco sauce (optional)


  1. Firstly to spatchcock the chicken, flip it over so the backbone is facing you. Using a pair of kitchen scissors cut down either side of the backbone and discard.
  1.  Turn the chicken over and push down firmly on the breastbone to flatten it out. Make a few slashes in each leg joint.
  1. To prepare the marinade, first put the chillies and garlic in a food processor with a pinch of salt. After blending to a paste add paprika, vinegar, parsley and olive oil. Mix them all together really well. After doing so, smear all over the chicken.
  1. Leave to marinate for at least 1 hour or overnight if possible.
  1. When the BBQ flames have died down, place the chicken on the centre, skin-side down, and cook for 15-20 minutes until nicely charred.
  1. Flip the chicken over and continue cooking for another 5-15 minutes until cooked through.
  1. Serve with lemon wedges, and Tabasco to add extra hotness

If you are a chicken lover, you can buy chicken breasts in bulk at Tom Hixson and get great value for money on premium chicken breasts. 

Posted in BBQ Recipes By

george hixson

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